3Tablespoonsfresh dillchopped or 1 Tablespoon dried
1poundPatagonian or bay scallops
14ouncesartichoke heartsunmarinated, drained and roughly chopped
1pintcherry tomatoeshalved or 14.5 ounce can diced tomatoes, drained
15-20thin asparagus stalkschopped into 1 inch pieces
Preheat oven to 375 °F.
Combine olive oil, lemon juice, garlic, salt, pepper and dill in a small bowl.
Place remaining ingredients, except for the feta cheese, on a half sheet baking pan covered with aluminum foil.
Drizzle dressing over the orzo, scallops and vegetables. Gently toss to coat and then spread ingredients over the bottom of the pan.
Bake for about 15 minutes or until scallops are done. Scallops should be white when cut in half and firm to touch, but not cracked.
Sprinkle with crumbled feta cheese.
To make ahead and freeze, add all of the uncooked ingredients, except for feta cheese, to a plastic bag that seals. Stir and then seal it up. Store in the freezer for up to two months for best quality. When you are ready to serve, defrost in the refrigerator overnight and then cook according to instructions.
Low carb option: replace orzo pasta with zucchini noodles. Cook along with all the other ingredients.